The term "sea bass" refers to a number of marine fish that are related to the perch. Celebrity chefs rave about the flavour of this beautiful fish, which has caused the fish to become a popular choice among supermarket consumers in the UK. Pan frying is one of the most popular cooking methods among professional chefs in preparing sea bass. There are many different ways to pan fry sea bass. The easiest way is to simply add seasoning and fry in olive oil and butter.
Heat a large skillet on medium heat with olive oil and 1 tbsp butter.
Season the sea bass fillets with salt and pepper.
Place the sea bass fillets in the hot skillet and cook for five minutes on each side. Set the fish aside on a plate when it is done.
Deglaze the frying pan by adding the cold vermouth to the hot pan in order to loosen the brown bits of flavour that are stuck to the bottom of the pan. Add the thyme and saffron, leaving the mixture to bubble until it is reduced by two-thirds.
Add the remaining butter to the mixture, whisk in the double cream, and heat through.
Serve the fillets with the cream sauce on top.
Asparagus and spinach are two good side dish choices to serve with sea bass fillets.
Be sure not to overcook the fish, to prevent the meat from becoming rubbery.
Tips and warnings
- Asparagus and spinach are two good side dish choices to serve with sea bass fillets.
- Be sure not to overcook the fish, to prevent the meat from becoming rubbery.
Things you need
- Cleaned sea bass fillets, skin on
- 1 tbsp olive oil
- 2 tbsp butter, divided
- Pinch salt
- Pinch freshly ground black pepper
- 1/3 cup cold vermouth
- 4 sprigs fresh thyme
- Pinch saffron
- 1/4 cup double cream